Springerli - cooking recipe

Ingredients

4 eggs
2 1/4 cups sugar
4 cups flour
3 teaspoons anise seed
2 teaspoons anise oil

Preparation

Beat eggs and sugar until light and fluffy. Drizzle in anise oil when nearly complete.
Add flour gradually until dough is stiff.
Roll out 1/8 in thick and use a springerli mold if available.
Cut and let dry 10 hrs or overnight.
Bake on greased pans sprinkled with anise seed.
Bake for 15 minutes at 325\u00b0F.
Cookies will be soft when very fresh, but hard within 24 hours. Store in Airtight can for 3-4 weeks and they will soften slightly. These are often made the weekend after Thanksgiving for consumption at Christmas.